Vanilla Caramels

Ingredients:

Directions:

Line a 9×12 inch baking dish with parchment paper or foil. Make sure you bring it over the sides to use as a handle later. DO NOT USE WAX PAPER. THE WAX WILL MELT AND RUIN YOUR CARAMELS. Set aside

Combine sugar syrup and butter in a large saucepan. Stir to combine. When butter is melted, add in the condensed milk. Attach the candy thermometer and bring to a full boil. Mix constantly until it reaches 250. When the caramel is at the right temperature, remove the pan from the heat and add the vanilla.
Pour into the prepared baking dish and sprinkle with sea salt. Allow caramel to cool in the refrigerator for a couple of hours or overnight.
When caramel is set, use a spatula to wedge the whole piece of caramel out of the pan. If you used foil or parchment paper remove it with the handles and peel it away from the caramels. Once cool, cut into strips and then into small pieces.
Wrap the caramels in parchment paper and enjoy.

These look intimidating to me! 🙂 I think my candy thermometer is off too. It is like the dial got twisted off and “decalibrated” it. I think I need to save up for a digital one before I try to tackle caramels.

About Me

Veronica (Vonnie) is a widowed Catholic mom and a Coastal Virginia based food writer, a not so perfect Weight Watcher follower and animal wrangler, with a constant yearning for freshly baked bread, Krispy Kreme donuts, fried chicken and setting off the fire alarm in the pursuit of the perfect recipe.